Some of my favorite dishes in the summer are either salads or something grilled on the barbecue. Hot and heavy meals like mashed potatoes or baked casseroles don’t sound as good when it is becoming warm and humid outside. This grilled chicken recipe with a fresh salsa is the perfect solution to a hot summer night’s menu–no turning on the oven, no mess & no fuss. Although there are three parts to this recipe (the chicken, the salsa & the sauce) it comes together very quickly. I didn’t have a fresh pineapple on hand so I just used canned pineapple and it was actually very good. With the fresh lime juice and the other fresh ingredients I didn’t miss the fresh pineapple taste like I thought I would. My husband is not one that loves hot fruit, or really fruit as any part of his main dish, but because this dish has a spicy kick to it, he actually really liked it. You can make your salsa and chicken as spicy as your family likes. We like a lot of spice so I added jalapeno peppers to the salsa and lots of cayenne and chili powder on my chicken. Adjust this recipe to your family’s likes and it will soon be a family favorite!!

Happy grilling & have a wonderful upcoming summer 🙂 Bookmark this recipe when you have red peppers, onions and cilantro growing in your garden…only a few more months! Remember to enter our gardening giveaway for this month!

Teriyaki Grilled Chicken with Mango Salsa
Ingredients
  1. 4-6 boneless skinless chicken breasts
Mango Pineapple Salsa
  1. 1 1/2 c. fresh or canned pineapple chunks
  2. 1 mango, skin removed, seed removed and diced
  3. 1/2 red bell pepper, diced small
  4. 1/4 c. red or white onion, diced small
  5. 1/4 c. cilantro, chopped
  6. 1/2 jalapeno pepper, seeded and diced (or leave seeds in for more spice)
  7. Juice of one lime
  8. Pinch of salt
Teriyaki Sauce
  1. 1 c. fresh or canned pineapple juice (juice from pineapple can is fine)
  2. 1/2 c. soy sauce
  3. 1 T. ginger, minced (or ginger powder)
  4. 1/3 c. brown sugar
  5. 2 garlic cloves, minced
  6. 1 T. apple cider vinegar
  7. 1/2 t. sesame oil
  8. 1 T. cornstarch
  9. 1 T. cold water
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Instructions
  1. Mango Pineapple Salsa: For the salsa, cut up all of the ingredients and place in a bowl to marinade until the chicken is done.
  2. Chicken: For the chicken, lay out on a plate or on the counter and sprinkle heavily with all of the seasonings listed. You want your chicken to be 'jerk' style--nice and dark and thick with seasonings. Once the chicken is seasoned on both sides, grill on the barbecue until cooked through and golden brown.
  3. For the teriyaki sauce, combine all of the ingredients together and whisk until smooth. Once the sauce is combined, turn on the heat and begin to boil until sauce begins to thicken. Once the teriyaki sauce is thickened, set aside--about 5-10 minutes.
  4. On a plate, place your grilled chicken. Spoon a good amount of pineapple salsa over the chicken. Drizzle with the teriyaki sauce and serve. (If you are making this meal ahead, you can marinate the chicken in some of the teriyaki sauce and then season and grill as I mentioned above--either way it will be tasty!)
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